My first batch of fermented radishes was delicious — crisp, savory, flavorful. I followed this recipe and the general fermenting tenets I’ve gleaned from reading Sandor Katz. I was looking forward to building on, or at least replicating, that success with my second batch; however, the slices turned to mush and have a faint unpleasant odor. I think my first misstep was using radishes that were past their prime, which is doubly sad since I harvested them 50 feet away from my kitchen. (Why the hurry to harvest, when I just let them get pruney in my frig?) Since I really enjoyed the flavor of the first batch, I thought to reuse the brine. Was that a mistake? Seems likely. I probably should have just added a few tablespoons to a fresh batch. I hope you more experienced fermenters will comment.
You can read about my other fermenting successes and failures here.